6 Easy homemade salad dressing recipes

Sunday, August 12, 2018 by Frances Bloomfield

When thousand island and ranch dressing have lost their appeal, you might want to drop by your favorite grocery to see what other options are available. You could do that, or you could take things into your own hands with some homemade dressing. By creating your own homemade salad dressing, you’re making sure that you know what’s been put into it. No secret sugar or sodium, no unwanted fats or salt. With the assistance of Prevention.com, all you get is tasty salad dressing that goes well with a bowl of crisp greens.

Italian dressing

Olive Oil – ¾ cup
Red wine vinegar – ¼ cup
Garlic – 1 clove
Chopped or dried oregano – 1 tbsp
Kosher salt – 1 tsp
Freshly ground black pepper – ½ tsp
Optional: Grated Parmesan cheese – 3 tbsp

In a quart mason jar, mix in the olive oil, red wine vinegar, garlic, and oregano. Season with kosher salt and freshly ground black pepper. You can toss in grated Parmesan cheese if you like. Close the jar then shake well to combine all the ingredients.

Raspberry vinaigrette

Raspberries – 1 ½ cup
Plain yogurt – 1/3 cup
Olive oil or grapeseed oil – 1/3 cup
White vinegar – 3 tbsp
Water – 1 tbsp
Salt – ¼ teaspoon
Honey – 2 tsp

Heat the raspberries and water in a sauce pan over medium heat. Keep this solution covered. After several minutes, use a fork to mash the raspberries and draw out the juices. Allow the mixture to gently bubble until the raspberries have softened completely before adding and stirring in honey. Pour the mixture in a container and place it in the refrigerator until it has cooled completely. Strain the mixture into a bowl to separate the pulp and the syrup. Combine the syrup with the remaining ingredients in a blender and then blend until smooth and creamy.

Apple cider tahini dressing

Tahini or almond butter – ¼ cup
Apple cider vinegar – ½ tbsp
Maple syrup – 1 tbsp
Warm almond or coconut milk – 2 to 3 tbsp
Sea salt – ¼ tsp
Dash of black pepper
Optional: Mustard powder – ¼ tsp
Optional: Cumin – ¼ tsp

Blend all the ingredients together in a blender or food processor. If you prefer a thicker texture, then you can increase the amount of tahini. Pouring in more vinegar or oil will thin it out.

Cilantro lime dressing

Cilantro leaves – 1 cup
Plain Greek yogurt – ½ cup
Minced garlic – 2 gloves
Lime juice – 2 tbsp
Salt – 1/8 tsp
Olive oil – ¼ cup

Using a food processor, blend together the cilantro, yogurt, garlic, lime juice, and salt until smooth. Slowly add olive oil through the feed-tube while the motor is still running. Chill for at least 10 minutes for the flavors to mix together better.